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Olga Martinbelloso - One of the best experts on this subject based on the ideXlab platform.
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long term stability of food grade Nanoemulsions from high methoxyl pectin containing essential oils
Food Hydrocolloids, 2016Co-Authors: M I Guerrarosas, Laura Salviatrujillo, Juliana Moralescastro, Luz Araceli Ochoamartinez, Olga MartinbellosoAbstract:Abstract Nanoemulsions have shown potential advantages over conventional emulsions due to their large active surface area, but are also susceptible to destabilization. Therefore, the purpose of this work was to assess the long-term stability (56 days) of Nanoemulsions containing EOs (oregano, thyme, lemongrass or mandarin) stabilized by high methoxyl pectin and a non-ionic surfactant (Tween 80). The initial droplet size of Nanoemulsion was below 50 nm regardless the EO type, which was confirmed by Transmission Electron Microscopy (TEM). Lemongrass and mandarin Nanoemulsions remained optically transparent over time (56 days) and their droplet sizes were in the Nano-Range (between 11 and 18 nm), whereas the droplet size of oregano and thyme Nanoemulsions increased up to 1000 nm probably due to Ostwald ripening. This fact induced creaming and a higher whiteness index in the latter Nanoemulsions. The electrical charge (ae-potential) of Nanoemulsions was negative due to the anionic nature of pectin molecule adsorbed at the oil-water interface, ranging between −6 and −15 mV depending on the EO type. However, lemongrass and mandarin Nanoemulsions exhibited a more negative ae-potential than thyme or oregano EO indicating a stronger adsorption of pectin at the oil surface, and therefore a higher stability. The viscosity of Nanoemulsions remained practically constant between 20 and 24 mPa s, during storage for all EOs. This work represents the starting point for future applications of Nanoemulsions containing EOs to be incorporated in food products due to their high long-term stability.
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use of antimicrobial Nanoemulsions as edible coatings impact on safety and quality attributes of fresh cut fuji apples
Postharvest Biology and Technology, 2015Co-Authors: Laura Salviatrujillo, Alejandra M Rojasgrau, Robert Solivafortuny, Olga MartinbellosoAbstract:Abstract This work aims to study the effect of Nanoemulsion-based edible coatings with lemongrass essential oil (LEO) at several concentrations (0.1, 0.5 or 1% v/v) on the safety and quality parameters of fresh-cut Fuji apples along storage time. Comparison between Nanoemulsion-based coatings and coatings obtained from conventional emulsions is also provided. Edible coatings with LEO droplets in the Nano Range exhibited a faster and greater inactivation of Escherichia coli during storage time compared with conventional emulsions. Also, Nanoemulsion-based edible coatings with LEO at 0.5% or 1% (v/v) completely inhibited the natural microflora of fresh-cut Fuji apples during 2 weeks and it was significantly slowed down with LEO at 0.1% (v/v). The droplet size of emulsions incorporated in edible coatings did not have a significant influence on the quality parameters during storage time. High LEO concentration led to reduced respiration rates and ethylene production. Significant browning was observed during storage time on fruits coated with high LEO concentrations (0.5 or 1% v/v), but not on those coated with 0.1% (v/v) of oil. Flesh firmness was maintained practically constant during storage time regardless the coating applied. These results contribute to evidence the potential benefits of incorporating Nanoemulsions as delivery systems of antimicrobial compounds in edible coatings for minimally processed fruit.
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physicochemical characterization and antimicrobial activity of food grade emulsions and Nanoemulsions incorporating essential oils
Food Hydrocolloids, 2015Co-Authors: Laura Salviatrujillo, Robert Solivafortuny, Alejandra Rojasgrau, Olga MartinbellosoAbstract:Abstract Coarse emulsions containing essential oils (lemongrass, clove, tea tree, thyme, geranium, marjoram, palmarosa, rosewood, sage or mint) and stabilized with tween 80 and sodium alginate were prepared by high shear homogenization. Nanoemulsions were obtained by microfluidization of coarse emulsions. In general, the average droplet size of coarse emulsions was dramatically reduced after microfluidization down to a few Nanometers, with the exception of palmarosa and rosewood oil emulsions, which were already in the Nano-Range before being treated. The ζ -potential of Nanoemulsions exhibited values more negative than −30 mV, indicating a strong electrostatic repulsion of the dispersed oil droplets in the aqueous phase. The viscosity of Nanoemulsions significantly decreased after microfluidization, with at least a 30% drop in their initial values. The whiteness index of Nanoemulsions diminished after being treated. In fact, Nanoemulsions containing tea tree, geranium or marjoram essential oils became completely transparent after microfluidization. Lemongrass, clove, thyme or palmarosa-loaded Nanoemulsions were those with a higher in vitro bactericidal action against Escherichia coli , as they achieved 4.1, 3.6, 2.8 or 3.9 log-reductions after 30 min of contact time. In addition, a faster and enhanced inactivation kinetic was observed in the case of Nanoemulsions containing lemongrass or clove essential oils in comparison with their respective coarse emulsions. Thus, the present work evidences the promising advantages of using Nanoemulsions as delivery systems of flavoring and preservative agents in the food industry.
Laura Salviatrujillo - One of the best experts on this subject based on the ideXlab platform.
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long term stability of food grade Nanoemulsions from high methoxyl pectin containing essential oils
Food Hydrocolloids, 2016Co-Authors: M I Guerrarosas, Laura Salviatrujillo, Juliana Moralescastro, Luz Araceli Ochoamartinez, Olga MartinbellosoAbstract:Abstract Nanoemulsions have shown potential advantages over conventional emulsions due to their large active surface area, but are also susceptible to destabilization. Therefore, the purpose of this work was to assess the long-term stability (56 days) of Nanoemulsions containing EOs (oregano, thyme, lemongrass or mandarin) stabilized by high methoxyl pectin and a non-ionic surfactant (Tween 80). The initial droplet size of Nanoemulsion was below 50 nm regardless the EO type, which was confirmed by Transmission Electron Microscopy (TEM). Lemongrass and mandarin Nanoemulsions remained optically transparent over time (56 days) and their droplet sizes were in the Nano-Range (between 11 and 18 nm), whereas the droplet size of oregano and thyme Nanoemulsions increased up to 1000 nm probably due to Ostwald ripening. This fact induced creaming and a higher whiteness index in the latter Nanoemulsions. The electrical charge (ae-potential) of Nanoemulsions was negative due to the anionic nature of pectin molecule adsorbed at the oil-water interface, ranging between −6 and −15 mV depending on the EO type. However, lemongrass and mandarin Nanoemulsions exhibited a more negative ae-potential than thyme or oregano EO indicating a stronger adsorption of pectin at the oil surface, and therefore a higher stability. The viscosity of Nanoemulsions remained practically constant between 20 and 24 mPa s, during storage for all EOs. This work represents the starting point for future applications of Nanoemulsions containing EOs to be incorporated in food products due to their high long-term stability.
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use of antimicrobial Nanoemulsions as edible coatings impact on safety and quality attributes of fresh cut fuji apples
Postharvest Biology and Technology, 2015Co-Authors: Laura Salviatrujillo, Alejandra M Rojasgrau, Robert Solivafortuny, Olga MartinbellosoAbstract:Abstract This work aims to study the effect of Nanoemulsion-based edible coatings with lemongrass essential oil (LEO) at several concentrations (0.1, 0.5 or 1% v/v) on the safety and quality parameters of fresh-cut Fuji apples along storage time. Comparison between Nanoemulsion-based coatings and coatings obtained from conventional emulsions is also provided. Edible coatings with LEO droplets in the Nano Range exhibited a faster and greater inactivation of Escherichia coli during storage time compared with conventional emulsions. Also, Nanoemulsion-based edible coatings with LEO at 0.5% or 1% (v/v) completely inhibited the natural microflora of fresh-cut Fuji apples during 2 weeks and it was significantly slowed down with LEO at 0.1% (v/v). The droplet size of emulsions incorporated in edible coatings did not have a significant influence on the quality parameters during storage time. High LEO concentration led to reduced respiration rates and ethylene production. Significant browning was observed during storage time on fruits coated with high LEO concentrations (0.5 or 1% v/v), but not on those coated with 0.1% (v/v) of oil. Flesh firmness was maintained practically constant during storage time regardless the coating applied. These results contribute to evidence the potential benefits of incorporating Nanoemulsions as delivery systems of antimicrobial compounds in edible coatings for minimally processed fruit.
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physicochemical characterization and antimicrobial activity of food grade emulsions and Nanoemulsions incorporating essential oils
Food Hydrocolloids, 2015Co-Authors: Laura Salviatrujillo, Robert Solivafortuny, Alejandra Rojasgrau, Olga MartinbellosoAbstract:Abstract Coarse emulsions containing essential oils (lemongrass, clove, tea tree, thyme, geranium, marjoram, palmarosa, rosewood, sage or mint) and stabilized with tween 80 and sodium alginate were prepared by high shear homogenization. Nanoemulsions were obtained by microfluidization of coarse emulsions. In general, the average droplet size of coarse emulsions was dramatically reduced after microfluidization down to a few Nanometers, with the exception of palmarosa and rosewood oil emulsions, which were already in the Nano-Range before being treated. The ζ -potential of Nanoemulsions exhibited values more negative than −30 mV, indicating a strong electrostatic repulsion of the dispersed oil droplets in the aqueous phase. The viscosity of Nanoemulsions significantly decreased after microfluidization, with at least a 30% drop in their initial values. The whiteness index of Nanoemulsions diminished after being treated. In fact, Nanoemulsions containing tea tree, geranium or marjoram essential oils became completely transparent after microfluidization. Lemongrass, clove, thyme or palmarosa-loaded Nanoemulsions were those with a higher in vitro bactericidal action against Escherichia coli , as they achieved 4.1, 3.6, 2.8 or 3.9 log-reductions after 30 min of contact time. In addition, a faster and enhanced inactivation kinetic was observed in the case of Nanoemulsions containing lemongrass or clove essential oils in comparison with their respective coarse emulsions. Thus, the present work evidences the promising advantages of using Nanoemulsions as delivery systems of flavoring and preservative agents in the food industry.
Khosro Adibkia - One of the best experts on this subject based on the ideXlab platform.
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naproxen eudragit rs100 Nanoparticles preparation and physicochemical characterization
Colloids and Surfaces B: Biointerfaces, 2011Co-Authors: Khosro Adibkia, Ghobad Mohammadi, Fatemeh Kari Niri, Siavoush Dastmalchi, Yousef Javadzadeh, Mahmood AlaeibeiramiAbstract:Abstract The objective of the present study was to formulate naproxen–eudragit® RS100 Nanoparticles and investigate the physicochemical characteristics of the prepared Nanoparticles. The Nanoparticles of naproxen with eudragit® RS100 were formulated using the solvent evaporation/extraction technique (the single emulsion technique). The effect of several process parameters, i.e., drug/polymer ratio, aqueous phase volume and speed of homogenization were considered on the size of the Nanoformulations. The physicochemical characteristics of Nanoparticles were studied applying particle size analysis, differential scanning calorimetry, X-ray crystallography, Fourier transform infrared spectroscopy and scanning electron microscopy. The release rate of naproxen from various drug/polymer Nanoparticles was investigated as well. All the prepared formulations using eudragit® RS100 resulted in Nano-Range size particles with relative spherical smooth morphology. The Nanoparticles of naproxen–eudragit® RS100 displayed lower crystallinity. The intermolecular interaction between naproxen and eudragit® RS100 was detected in the FT-IR spectrum of the Nanoparticles. All the Nanoparticles displayed a slowed release pattern with the reduced burst release in comparison with the intact drug powder and physical mixtures of drug and polymer. According of these findings, formulation of the naproxen–eudragit® RS100 Nanoparticles was able to improve the physicochemical characteristics of the drug and possibly will increase the anti-inflammatory effects of drug following its ocular or intra-joint administration.
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piroxicam Nanoparticles for ocular delivery physicochemical characterization and implementation in endotoxin induced uveitis
Journal of Drug Targeting, 2007Co-Authors: Khosro Adibkia, Ghobad Mohammadi, Ali Nokhodchi, Mohammad Reza Siahi Shadbad, Alireza Javadzedeh, Mohammad Barzegarjalali, Jaleh Barar, Yadollah OmidiAbstract:To investigate the anti-inflammatory impacts of piroxicam Nanosuspension, in the current investigation, piroxicam:Eudragit RS100 Nanoformulations were used to control inflammatory symptoms in the rabbits with endotoxin-induced uveitis (EIU). The Nanoparticles of piroxicam:Eudragit RS100 was formulated using the solvent evaporation/extraction technique. The morphological and physicochemical characteristics of Nanoparticles were studied using particle size analysis, X-ray crystallography, differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy (SEM). Drug release profiles were examined by fitting the data to the most common kinetic models. Selected Nanosuspensions were used to assess the anti-inflammatory impacts of piroxicam Nanoparticles in the rabbits with EIU. The major symptoms of EIU (i.e. inflammation and leukocytes numbers in the aqueous humor) were examined. All the prepared piroxicam formulations using Eudragit RS100 resulted in a Nano-Range size particles and displayed spherical smooth morphology with positively charged surface, however, the formulated particles of drug alone using same methodology failed to manifest such characteristics. The Eudragit RS100 containing Nanoparticles displayed lower crystallinity than piroxicam with no chemical interactions between the drug and polymer molecules. Kinetically, the release profiles of piroxicam from Nanoparticles appeared to fit best with the Weibull model and diffusion was the superior phenomenon. The in vivo examinations revealed that the inflammation can be inhibited by the drug:polymer Nanosuspension more significantly than the microsuspension of drug alone in the rabbits with EIU. Upon these findings, we propose that the piroxicam:Eudragit RS100 Nanosuspensions may be considered as an improved ocular delivery system for locally inhibition of inflammation.
Toshiaki Taniike - One of the best experts on this subject based on the ideXlab platform.
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Nano-Dispersed Ziegler-Natta Catalysts for 1 μm-Sized Ultra-High Molecular Weight Polyethylene Particles
Frontiers Media S.A., 2018Co-Authors: Patchanee Chammingkwan, Yusuke Bando, Minoru Terano, Toshiaki TaniikeAbstract:A catalytic approach to synthesize microfine ultra-high molecular weight polyethylene (UHMWPE) particles was proposed based on the exploitation of Nano-sized catalysts. By utilizing MgO Nanoparticles as a core material, a Ziegler-Natta-type MgO/MgCl2/TiCl4 core-shell catalyst with the particle size in a Nano-Range scale was prepared in a simple preparation step. The organic modification of MgO surfaces prior to catalyzation prevented agglomeration and facilitated the full dispersion of catalyst particles at a primary particle level for the first time. The Nano-dispersed catalysts successfully afforded a direct access to UHMWPE having the particle size in the Range of 1–2 μm at a reasonable activity. Extremely fine polymer particles yielded several advantages, especially at a significantly lower fusion temperature in compression molding
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Table_1_Nano-Dispersed Ziegler-Natta Catalysts for 1 μm-Sized Ultra-High Molecular Weight Polyethylene Particles.DOCX
2018Co-Authors: Patchanee Chammingkwan, Yusuke Bando, Minoru Terano, Toshiaki TaniikeAbstract:A catalytic approach to synthesize microfine ultra-high molecular weight polyethylene (UHMWPE) particles was proposed based on the exploitation of Nano-sized catalysts. By utilizing MgO Nanoparticles as a core material, a Ziegler-Natta-type MgO/MgCl2/TiCl4 core-shell catalyst with the particle size in a Nano-Range scale was prepared in a simple preparation step. The organic modification of MgO surfaces prior to catalyzation prevented agglomeration and facilitated the full dispersion of catalyst particles at a primary particle level for the first time. The Nano-dispersed catalysts successfully afforded a direct access to UHMWPE having the particle size in the Range of 1–2 μm at a reasonable activity. Extremely fine polymer particles yielded several advantages, especially at a significantly lower fusion temperature in compression molding.
Mahmood Alaeibeirami - One of the best experts on this subject based on the ideXlab platform.
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naproxen eudragit rs100 Nanoparticles preparation and physicochemical characterization
Colloids and Surfaces B: Biointerfaces, 2011Co-Authors: Khosro Adibkia, Ghobad Mohammadi, Fatemeh Kari Niri, Siavoush Dastmalchi, Yousef Javadzadeh, Mahmood AlaeibeiramiAbstract:Abstract The objective of the present study was to formulate naproxen–eudragit® RS100 Nanoparticles and investigate the physicochemical characteristics of the prepared Nanoparticles. The Nanoparticles of naproxen with eudragit® RS100 were formulated using the solvent evaporation/extraction technique (the single emulsion technique). The effect of several process parameters, i.e., drug/polymer ratio, aqueous phase volume and speed of homogenization were considered on the size of the Nanoformulations. The physicochemical characteristics of Nanoparticles were studied applying particle size analysis, differential scanning calorimetry, X-ray crystallography, Fourier transform infrared spectroscopy and scanning electron microscopy. The release rate of naproxen from various drug/polymer Nanoparticles was investigated as well. All the prepared formulations using eudragit® RS100 resulted in Nano-Range size particles with relative spherical smooth morphology. The Nanoparticles of naproxen–eudragit® RS100 displayed lower crystallinity. The intermolecular interaction between naproxen and eudragit® RS100 was detected in the FT-IR spectrum of the Nanoparticles. All the Nanoparticles displayed a slowed release pattern with the reduced burst release in comparison with the intact drug powder and physical mixtures of drug and polymer. According of these findings, formulation of the naproxen–eudragit® RS100 Nanoparticles was able to improve the physicochemical characteristics of the drug and possibly will increase the anti-inflammatory effects of drug following its ocular or intra-joint administration.
